November 12, 2012

Sorrel Salsa Verde

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Sorrel Salsa Verde

This recipe features local produce from 9 Bean Rows Farm and Echo Bend Farm.


Farm fresh local tomatillos
Farm fresh local garlic
Farm fresh local jalapeno
Farm fresh local sorrel
Farm fresh local cilantro
Farm fresh local mizuna
Homemade green onion infused olive oil (recipe link)


Husk, rinse and chop twelve tomatillos and place in the glass base of a food processor. Peel two garlic cloves, chop and place in the processor base. Seed and chop two small jalapeno peppers and place in the processor base. Remove the stems from one cup sorrel, one cup cilantro, one cup mizuna and place in the processor base.

Process sorrel verde sauce for thirty seconds. Add two tablespoons green onion infused olive oil and one quarter teaspoon salt to sorrel verde sauce and process for thirty seconds again.